Chicken-Seafood Paella

Jun 25, 2007

Before Columbus's discovery of the New World, Spaniards didn't have tomatoes, and so neither did their paellas. The Spaniards were the first to discover the rich bounty of America and were among the earliest settlers in the Southwest and along Louisiana's Gulf Coast. Their paellas, filled with tomatoes, rice, and spices, influenced the ingredients the Cajuns used in their jambalayas and gumbos during the 18th century. Our paella has many of the ingredients of those early gumbo pots: rice, chicken, seafood, tomatoes, and sausage.

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Cal/Serv:
467

Yields:
1

Prep Time:
0
hours
30
mins

Cook Time:
1
hour
0
mins

Total Time:
1
hour
30
mins

Ingredients

1 tbsp.olive oil

1 1/2 lb.skinless, boneless chicken thighs

2 chorizo sausages

1 medium onion

1 red pepper

2 clove garlic

1/4 tsp.ground red pepper (cayenne)

1/2 c.canned tomatoes in puree

1/2 c.dry white wine

4 oz.green beans

2 c.medium-grain rice

2 1/2 c.water

1 can chicken broth

1 1/2 tsp.salt

1/4 tsp.loosely packed saffron threads

tsp.dried thyme

1/2 bay leaf

1 lb.mussels

12 oz.medium shrimp

1/4 c.chopped fresh parsley

Lemon wedges

Directions

In deep nonreactive 12-inch skillet, heat oil over medium-high heat until very hot. Add chicken and chorizo; cook until browned, about 10 minutes. With slotted spoon, transfer chicken and chorizo to bowl.

Reduce heat to medium. Add onion and red pepper to skillet; cook, stirring frequently, until onion is tender, about 5 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add tomatoes with their puree and wine; cook, breaking up tomatoes with side of spoon, until liquid has evaporated.

Tuck mussels into paella; cover and cook 3 minutes. Tuck shrimp into paella; cover and cook just until mussels have opened and shrimp are opaque throughout, about 3 minutes longer. Remove from heat and let stand 5 minutes. Discard bay leaf and any mussels that have not opened. Sprinkle paella with parsley and serve with lemon wedges.

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